Banana Nut Pumpkin Butter Muffins with Flax Recipe

I decided to put a new spin on the traditional Banana Nut Bread and add some tasty Homemade Healthy Pumpkin Butter to replace some of the fat and sugar. Make sure to save some of that pumpkin butter to top them with for extra deliciousness. These muffins also have a heart healthy boost of flax seed and are super moist.

This recipe was originally posted last October, but, I was thinking it definitely needs to make a debut this year too – they are THAT good 😀 I will be back later with two delicious recipes for Slow Cooker Minestrone & Homemade Garlic Parmesan Twists!

Preheat oven to 350 degrees and “grease” your muffin pan by spraying it with nonstick olive oil spray. Set aside.

In a large bowl combine flour,baking powder,flax seed, cinnamon, baking soda, salt, and nutmeg. Make a well in center of mixture; set aside.

In medium bowl combine eggs, sugar, banana, pumpkin butter, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped nuts if desired. Spoon batter into prepared pan.

Bake at 350 degrees about 20 minutes or until toothpick in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan, cool completely on wire rack.

I left out the oil, did all whole wheat flour, did 2 TB of pumpkin butter (I don’t have much left!) and added 1/4 cup canned pumpkin. I used chopped pecans. Oh, and doubled the cinnamon and used pumpkin pie spice because I had no nutmeg.

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About Danica

Whether she’s enjoying a dish at a local restaurant or whipping up a crowd-pleasing, nutritious meal at home, Danica has a passion for all things food. She believes in and follows the Weight Watchers principle of “all things in moderation” and chronicles her culinary adventures here. Besides sharing her daily eats and tasty, nutritious recipes, Danica connects others seeking a healthier lifestyle on her site and shares her travel adventures with her husband around the world.